DIRECTIONS

Rim the edge of a hurricane glass with lime wedge and dip into organic coconut sugar. Fill glass with ice, pour in rum and liqueur and stir. Top off with lime soda. Garnish with a fresh lime wedge.

Tropical Rum Punch:

Make this drink ahead of time so it can chill properly before serving. Pour all ingredients into a pitcher and stir. Refrigerate for at least one hour. Fill a lowball glass with ice and pour punch. Garnish with orange and pineapple slices.

Coconut-tai:

Place all ingredients into a shaker with ice. Shake and strain into a lowball glass filled with crushed ice. Garnish with orange wedge and a sprinkle of coconut on the top.

Coconut Daiquiri:

Place sugar and lime juice in a shaker and shake vigorously until sugar is dissolved. Fill the shaker with ice, and add rum. Shake until chilled. Strain into a cocktail glass, and garnish with a simple wedge of lime.

RECIPE BACKSTORY

Coconut rum drinks are delicious any time of the year. During cooler months, spicy, warm and buttery cocktails hit the spot, but for spring and summer we usually want something a bit more refreshing. Here are four of our favorite coconut rum concoctions that will be a hit at all of your spring and summer get-togethers. To accommodate children and those who don’t drink alcohol, substitute coconut water for the rum. The drinks will still taste delicious and feel festive even as mocktails.